Stone Milled Sourdough
So - I bit the bullet and bought a Schnitzer Grano 200 stone mill, some organic wheat berries and got to work making my first whole wheat sourdough loaf. To be honest, I chickened out a bit and only used 60% whole wheat flour (WWF) & 40% T55 flour.
Here's how it went down:
Poolish - 60g starter/170g WWF/220g water.
Dough - Poolish/250g WWF/300g T55/300g water/15g salt.
Mixed poolish and fermented 24 hours in fridge.
Mixed dough ( except salt ).
Mix salt & 4 stretch / fold at 20min intervals.
Shaped into boule & into oiled bowl in fridge for 10 hrs. ( Dough had roughly tripled in that time).
Shaped the loaf ( cold ) & 50-60min final proof.
Baked in dutch oven for 50min at 240C ( 25 covered / 25 open )
Not a bad result!